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Herbed Chicken with Tomatoe Sauce, Asparagus & Mushrooms

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Ingredients

Adjust Servings:
400g Mushrooms - quartered
200g Baby asparagus - tailed
4 Tomatoes - halved
1 tblsp Olive Oil
2 Chicken breasts - cut in half - across the way so they are thinner - butterflied!
2 tblsp Dried Mixed Herbs
1 tsp Olive oil
400g Tinned chopped tomatoes
1 Vegetable stock cube
2 tblsp Dried Mixed herbs

Herbed Chicken with Tomatoe Sauce, Asparagus & Mushrooms

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    Ingredients

    Directions

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    Steps

    1
    Done

    Heat up 2 pans.

    2
    Done

    Season the asparagus, tomatoes and mushrooms. Drizzle with olive oil. Bake for 15 – 20 minutes until soft but not soggy. Season.

    3
    Done

    Rub the mixed herbs, and seasoning all over the chicken. Put in the pan with the olive oil. Cook on one side for 5 minutes and then turn over and cook for 5 minutes – check it is white the whole way through so it is cooked.

    4
    Done

    Whilst the chicken and veg is cooking. Put the tinned tomatoes in the pan, sprinkle over the stock cube and mixed herbs. Bring to the boil. Simmer. Season.

    RdC

    previous
    Duck, Spring Veg and Plums
    next
    Spring Cabbage Crisps
    previous
    Duck, Spring Veg and Plums
    next
    Spring Cabbage Crisps

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